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Ingredients
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Onion Rings
Ranch Dipping Sauce
For Breading Station
Method
Onion Rings
Prepare onions
Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. Keep the broken smaller pieces for another use or discard.
Make batter
In a medium bowl whisk together 1 cup all-purpose flour (batter amount), 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl lightly beat 1 large egg. Add the egg to the dry mix, then gradually whisk in 1 cup cold beer until smooth. The batter should be thick enough to coat the back of a spoon but still runny; if too thick add up to 2 tbsp ice water, 1 tbsp at a time. Chill the batter in the refrigerator for 15 minutes while you heat the oil.
Set up breading station
In a shallow dish combine 1/2 cup all-purpose flour (dredging) with 1/2 tsp salt and 1/4 tsp black pepper. If using panko for extra crunch, put 1 cup panko in a second shallow plate. Keep the batter bowl in the middle.
Heat oil
Pour vegetable oil into a deep heavy pot or deep fryer to a depth of 2–3 inches (about 1 liter for a medium pot). Heat the oil over medium-high to 350–375°F (175–190°C). If you don't have a thermometer, drop a little batter in — it should sizzle and float within a few seconds and brown in about 30–45 seconds.
Dredge, batter, and fry
Working in small batches to avoid crowding, dredge onion rings in the seasoned flour, shaking off excess. Dip each ring into the beer batter to coat completely, letting excess drip off. For extra crunch, press the battered ring into panko breadcrumbs to coat both sides, then gently shake off loose crumbs. Carefully lower rings into hot oil using a slotted spoon or tongs. Fry 3–5 minutes, turning once or twice, until golden brown and crisp. Fry more than one ring at a time but keep batches small to maintain oil temperature.
Drain and season
Remove rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a light pinch of salt. Keep fried rings warm in a low oven (200°F / 95°C) on the wire rack while you finish remaining batches.
Ranch Dipping Sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk (or milk) until smooth. Stir in 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness (add more buttermilk for thinner). Chill for at least 15 minutes to allow flavors to meld before serving.